About the Recipe
Peppery Garlic Shrimp in a Bold Beer Sauce.
Ingredients
Shrimp - 1 lb large shrimp (16–20 count), peeled and deveined
Seasoning Blend
1 tsp ground red pepper
1 tsp freshly ground black pepper
½ tsp kosher salt
½ tsp crushed red pepper
½ tsp dried thyme
½ tsp dried rosemary (crushed between fingers)
⅛ tsp dried oregano
Sauce
1 cup extra virgin olive oil
3 garlic cubes (or 3 cloves garlic, finely minced)
½ cup shrimp stock
1 tsp Worcestershire sauce
¼ cup beer (lager or light ale preferred)
Preparation
Step 1: Mix the seasoning. Combine all seasoning ingredients in a small bowl.
Step 2: Season the shrimp. Pat shrimp dry and toss evenly with the seasoning blend.
Step 3: Heat the oil. In a large, deep skillet over medium heat, warm the olive oil. Add garlic and sauté 30–45 seconds until fragrant. Do not brown.
Step 4: Build the sauce. Add shrimp stock and bring to a gentle simmer.
Step 5: Cook the shrimp. Add shrimp in a single layer. Stir frequently. After 1 minute, add Worcestershire and beer. Continue cooking 1–2 more minutes until shrimp turn pink and opaque.
Step 6: Serve immediately. Remove shrimp from heat as soon as cooked to prevent overcooking. Spoon the peppery garlic oil over the top and serve hot.
Serving Suggestions
Served over cooked rice with steamed veggies
Over creamy grits
Tossed with linguine
With a squeeze of fresh lemon
Garnished with chopped parsley
Pro Tips
Shrimp cook fast - once they curl into a loose “C,” they’re done.
Keep heat moderate to prevent garlic from burning.
For a lighter version, reduce olive oil to ¾ cup.
